Chickpea, Leek & Spinach Soup

Any tender green could take the place of the spinach. Try baby kale, watercress, or even dandelion greens.

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4.0 by 15 people

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  • Makes: 4 servings
  • Serving Size: 2 cups
  • Makes: 8 cups
  • Prep: 5 mins
  • Cook: 15 mins to 20 mins
  • Total Time: 25 mins

Chickpea, Leek & Spinach Soup

Directions

  1. In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
  2. Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.
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Nutrition Facts (Chickpea, Leek & Spinach Soup)

  • Per serving:
  • 265 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 856 mg sodium,
  • 33 g carb.,
  • 9 g fiber,
  • 6 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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